For the fish

1. Dry fish on a paper towel and then lightly dust with flour, salt and pepper.
2. Ensure the BeefEater BBQ hotplate is well oiled.
3. Cook fish quickly (1 minute per side) or until the outside is crispy (do not overcook).

Pickled red onion

1. Peel the onion and cut in half. Slice into thin crescents.
2. Combine white vinegar, sugar and salt, and add the onions, mixing well.
3. Set aside for a minimum of 20 minutes.

Chipotle mayo

1. Combine kewpie mayonnaise, a tin of chipotle chillies and lime juice to taste.
2. Use a stick blender to combine ingredients.

Corn

1. Boil a pot of salted water. Peel back the husks of the corn (do not remove) and boil the corn until soft.
2. Pre-heat the BeefEater BBQ to 200°C.
3. Coat the corn with olive oil and chargrill on the hot plate until slightly blackened.
4. To serve, slather in butter, pepper, salt and paprika and slice down the sides so that the kernels fall away in sheets.

Pineapple & limes

1. Cut your pineapple into discs and then into thin slices. Remove the core.
2. Lightly spray pineapple with olive oil spray and cook on hotplate of the BBQ until caramelised.
3. Cut into smaller slices. Cut the limes in half and place on the BBQ until lightly charred.

Tortillas

1. Heat briefly on the BeefEater BBQ hotplate.

Assembly 

1. Take 1 tortilla and layer with red cabbage, radicchio, black beans, pineapple, corn, whiting and mango
2. Top with pickled onion, chopped chilli, coriander and mint leaves.
3. Dress with chipotle mayo and a squeeze of lime.